Creamy Spinach And Corn Casserole



  • 1/2 cup raw cashews, soaked
  • 2 bunches spinach, washed and sliced into one inch strips
  • 1 -2 cobs of sweet corn
  • lemon juice to taste
  • salt and pepper to taste
  • water
  • 1 tbsp arrowroot (optional)
  • 200 gms button mushrooms, sliced (optional)


For the cashew cream

Add 2-3 tbs of water to the cashews to blend them into a smooth paste. While blending you may add 1 to 1 1/2 tbsp of arrowroot powder to thicken the cream. To the smooth cashew cream add salt to taste and crushed pepper.

For the casserole

Steam the spinach and corn with a bit of salt and button mushrooms if they are being used. Take the kernels off the cob with fingers. Place spinach, corn and mushrooms into a casserole and add the cashew cream. Cook for a few minutes till the cream has thickened and coated the spinach-corn mixture. Add the lemon juice just before serving.

Variation– You can add some herbs too.

Serves 4-6